공기 조절 포장과 전자선 조사의 병용이 분쇄돈육의 저장 중 산화와 미생물적 안정성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 황기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 322~329쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

Ground pork was packaged(purged) with modified atmosphere (N_2 and CO_2) and irradiated with the electron beam in order to find out whether modified atomosphere packaging (MAP) inhibit the microbial growth and lipid oxidation development caused by electron beam irradiation. After packaging and irradiation, ground pork was stored at 4℃ for 6 days and -15℃ for 3 months, and periodically the microbial counts and the thiobarbituric acid reactive substances (TBARS) for the determination of lipid oxidation were measured. The inhibition of growth of total aerobic bacteria and mesophiles was confirmed when the ground pork was irradiated with the electron beam dose of 1.5 and 3.0 kGy. The N_2 or CO_2 purging alone was also effective in reducing the development of lipid oxidation of ground pork during storage at 4 and -15℃. The combination of electron beam irradiation(1.5 and 3.0 kGy) with MAP (N_2 or CO_2) was effective to inhibit the growth of total aerobic bacteria and mesophiles, and retard the lipid oxidation of ground pork during storage at 4℃ for 6 days and -15℃ for 3 months.

키워드

ground pork modified atmosphere packaging electron beam irradiation microbial growth lipid oxidation development